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Broccoli Cheddar Cornbread – The Neelys’ Comfort Classic

I can still picture my grandmother, apron dusted with flour, pulling a golden-brown cornbread from her ancient oven. The aroma alone was enough to make my mouth water, but it was the subtle sweetness, the tender crumb, and the comforting warmth that truly made it special. This Broccoli Cheddar Cornbread recipe reminds me of those cherished moments. It’s a savory twist on a classic, adding a delightful depth of flavor and texture that elevates it from a simple side to a satisfying dish.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8
Yield: 1 (10-inch) skillet or 1 (11×17-inch) baking dish
Dietary Type: Vegetarian

Ingredients

2 (8 1/2 ounce) boxes corn muffin mix
1/2 cup whole milk
2 minced garlic cloves
1 (8 ounce) container cottage cheese
4 large eggs
1 tablespoon salt
1 cup grated cheddar cheese
2 tablespoons grated cheddar cheese (for topping)
1/2 cup unsalted butter or 1/2 cup margarine
1 medium onion, chopped
1 (10 ounce) package frozen chopped broccoli, thawed but not drained

Equipment Needed

10-inch cast iron skillet or 11×17-inch baking dish
Large bowl
Measuring cups and spoons
Knife
Cutting board
Oven

Instructions

Begin by preheating your oven to 375 degrees F (190 degrees C). This is crucial for ensuring even baking and a perfectly golden crust.
In a large bowl, combine all the ingredients except the 2 tablespoons of grated cheddar cheese that will be used for topping. Mix well until a smooth batter forms. Don’t overmix, as this can lead to a tougher cornbread. A few lumps are perfectly fine.
Now, prepare your skillet or baking dish. If using a 10-inch cast iron skillet, melt the butter over medium heat. If using an 11×17-inch baking dish, melt the butter in a microwave-safe bowl and then pour it into the dish.
Whether you’re using the skillet or the baking dish, add the chopped onion and thawed broccoli to the melted butter. Sauté the onions and broccoli until they become soft and slightly translucent. This step is important for releasing their flavors and ensuring they are cooked through in the cornbread.
Carefully pour the cornbread batter over the sautéed vegetable mixture. Use a spatula to spread the batter evenly, ensuring the vegetables are distributed throughout.
Sprinkle the remaining 2 tablespoons of grated cheddar cheese evenly over the top of the batter. This will create a beautiful, cheesy crust as the cornbread bakes.
Bake in the preheated oven for 30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it; ovens can vary, so it might take a few minutes less or more.
Once baked, remove the cornbread from the oven and let it cool slightly before serving. This will allow it to set and prevent it from crumbling when sliced.

Expert Tips & Tricks

For an even richer flavor, consider browning the butter before sautéing the onions and broccoli. The nutty notes will add a lovely depth to the cornbread.
If you prefer a slightly sweeter cornbread, add a tablespoon or two of honey or sugar to the batter.
To prevent the cornbread from sticking to the skillet or baking dish, you can grease it with cooking spray in addition to using butter.
Don’t have cottage cheese? You can substitute it with ricotta cheese or even plain yogurt for a similar texture.
If your cornbread is browning too quickly, tent it with foil during the last 10 minutes of baking.
To make ahead, prepare the batter and store it in the refrigerator for up to 24 hours. Just be sure to bring it to room temperature before baking.

Serving & Storage Suggestions

Serve this Broccoli Cheddar Cornbread warm, straight from the oven. It’s delicious on its own, or as a side dish to chili, soup, pulled pork, or barbecue.

Leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months.

To reheat, wrap the cornbread in foil and warm it in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also reheat it in the microwave, but be careful not to overdo it, as it can become dry.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	681.4 kcal	–
Calories from Fat	343 g	50%
Total Fat	38.1 g	58%
Saturated Fat	19.3 g	96%
Cholesterol	213.7 mg	71%
Sodium	2420.4 mg	100%
Total Carbohydrate	62.8 g	20%
Dietary Fiber	6.9 g	27%
Sugars	19.3 g	–
Protein	22.6 g	45%

Variations & Substitutions

For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño to the batter.
If you’re not a fan of broccoli, you can substitute it with corn kernels and green chiles for a tasty variation.
Try adding other vegetables like diced bell peppers, zucchini, or spinach for extra nutrients and flavor.
Experiment with different cheeses, such as Monterey Jack, Pepper Jack, or Gruyere, for a unique twist.
For a dairy-free version, use non-dairy milk and vegan cheddar cheese.

FAQs (Frequently Asked Questions)

Q: Can I use self-rising cornmeal mix instead of regular corn muffin mix?
A: While self-rising mix can work, it may result in a slightly denser cornbread. You might need to adjust the amount of salt in the recipe accordingly.

Q: How do I prevent the bottom of the cornbread from burning?
A: Ensure your oven rack is positioned in the center and consider placing a baking sheet underneath the skillet or baking dish to deflect some of the heat.

Q: Can I make this recipe in a muffin tin?
A: Yes, you can! Fill each muffin cup about two-thirds full and bake for approximately 15-20 minutes, or until golden brown.

Q: What’s the best way to thaw frozen broccoli for this recipe?
A: You can thaw the broccoli in the refrigerator overnight or microwave it on a low setting until thawed. Make sure to squeeze out as much excess water as possible before adding it to the sauté.

Q: Is it important to use whole milk in this recipe?
A: While whole milk contributes to a richer flavor and texture, you can substitute it with lower-fat milk or even non-dairy milk if needed. Just be aware that the final result may be slightly different.

Final Thoughts

This Broccoli Cheddar Cornbread is more than just a recipe; it’s an invitation to create a warm, comforting experience in your own kitchen. The savory flavors and tender crumb will surely be a hit with your family and friends. So, gather your ingredients, preheat your oven, and prepare to be transported to a place of simple pleasures and heartfelt moments. I encourage you to try this recipe, experiment with variations, and share your feedback! Pair it with a hearty bowl of chili on a chilly evening or serve it alongside grilled meats for a delightful summer barbecue. Enjoy!

Broccoli Cheddar Cornbread – the Neelys Recipe